December 12th, 2005

Purple Corset Front

Vegan Green Beans with "Bacon" Flavor?

Hi, all! My mother is getting much better about my veganism (and my boyfriend's vegetarianism), and has decided (mainly to save pots, but hey...) that this Christmas, she's going to just make vegan versions of all the food, instead of making two versions of everything. Our main dish will be tamales, and she'll be getting vegan and meat versions of those, but other than that, everything will be vegan! Yay!

My question is this - my family has a thing for green beans cooked with bacon fat. Personally, I think they're fine by themselves, but I'm wondering if there's a vegan method of flavoring green beans that would produce the same (or near same) flavor result. Any ideas?

  • meowed

Can you help me veganize my gooey pumpkin cake?

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Most amazing stuff ever, really. I know I can use Earth Balance for the butter but 3 eggs seems quite a bit and the idea is for it to be, well, gooey. The variation for banana still requires the eggs so I don't think just putting banans in it would work. Would egg replacers work or do you think something else? Also, would an egg replacer work well in a yellow cake mix? Assuming I can find a vegan yellow cake mix, is that possible? I know there's been a discussion here about various cake mixes and I'm not above ordering one online if I need to.



I looked around the recipe index and the 'internet' (as its called), but have yet to find a vegan recipe for this. Panettone is an italian holiday sweet bread, usually with dried or candied fruits and always looks fun and tasty. However, as you can imagine, I've never been able to try it out myself, so I'd like to go ahead and make it this year.
Anywho, does anyone have a recipe for this already veganized and what not? If not, well, get ready for my version in a week or two.

  • anka911

Peanut and Squash Soup

This is a veganised version of the soup from the "Cooking light" magazine
Made this last night and it was SOOOOOO good!!!!!! I'll try it with sweet potatoes instead of squash next time.
I've modified the recipe, so in brackets I put my modifications

1 1/2 teaspoons peanut oil
4 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon salt (omitted salt)
1/2 teaspoon ground cumin (I've put the whole spoon and added more once the soup was ready)
1/4 teaspoon ground coriander(I've put the whole spoon and added more once the soup was ready)
4 cups vegetable broth
3/4 cup creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro

Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.

Yield: 6 servings

Ingredients questions

Hi all,
I got a couple of new-to-me things at the store the other day, and wanted to ask about them.

1) Millet - it looks a lot like quinoa and has very similar cooking directions and nutritional info. Are millet and quinoa basically interchangeable? Any major differences?

2) "White Whole Wheat Flour" (King Arthur brand) - this has the same nutritional info as regular whole wheat flour, and claims to be made with the entire wheat kernel. Is this the same thing as whole wheat pastry flour?

  • rekedar

chestnuts roasting. . .

Anyone roast chestnuts? I looked in memories and recipes sections and found nothing. I've tried roasting them (x-ing the bottoms)but they often come out tough and hard to peel.

One other thing: I have chestnut "cream" in a can. I was thinkin of making a "cream" pie with it. Any ideas?

Thanks in advance for the help.
  • vgnwtch

No-Bake Black Bottom-Peanut Butter Silk Pie

I just got Isa Chandra Moskowitz's Vegan With A Vengeance (and, yay- vegancooking gets an honourable mention!), which is a damn fine cookbook and you should buy it and make her rich beyond her wildest imaginings. Or something. I am currently marinading tempeh strips for breakfast, but I've already made the No-Bake Black Bottom-Peanut Butter Silk Pie, and most of it is gone, so no photos. Recipe, however, Collapse )